The effect of pH adjustment on the microbiology of chicken scald-tank water with particular reference to the death rate of salmonellas.
D000468:Alkalies; D000818:Animals; D002645:Chickens; D005511:Food Handling; D005976:Glutaral / Q000494:pharmacology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D011422:Propionates / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development*; D014871:Water Microbiology
D000468:Alkalies; D011422:Propionates; D005976:Glutaral